Greens, Beans, and Sardines Salad
This hearty mix of quinoa, butter beans, sunchokes, cucumber, and tomatoes comes together with a tangy Dijon dressing.
Ingredients
Salad
- 1½ cups water
- ½ tsp. sea salt, divided
- ¾ cup quinoa, rinsed
- 3 tbs. extra-virgin olive oil
- 1 tsp. ground sumac
- 2 cups loosely packed fresh baby spinach
- 1 cup loosely packed sweet pea or other microgreens
- 1 can butter beans, drained and rinsed
- 1 cucumber, seeded and diced
- 3 sunchokes, peeled and diced (or ½ cup diced jicama)
- ½ cup grape tomatoes, quartered
- ¼ cup red onion, thinly sliced
- 1 4-oz. tin sardines packed in olive oil, flaked
Dressing
- 1 tsp. Dijon mustard
- 1 garlic clove, grated
- 2 tbs. red wine vinegar
- 2 tbs. fresh lemon juice (about half a lemon)
- ⅓ cup extra-virgin olive oil
- 1 tsp. dried oregano
- Sea salt, to taste
- Freshly ground black pepper, to taste
Directions
STEP 1
In a saucepan, bring the water and ¼ teaspoon of the salt to a boil, then add the rinsed quinoa and cover.
STEP 2
Turn the heat to low and simmer for 15 to 20 minutes, or until the quinoa is tender. Remove from the heat and allow to rest for 10 minutes.
STEP 3
Place a medium skillet over a medium flame and heat the olive oil, then add the cooked quinoa. Cook, stirring frequently, until the quinoa browns and crisps, about 10 to 12 minutes. It’s ready when it begins to pop. Remove from the heat, stir in the sumac and remaining ¼ teaspoon of salt, and set aside to cool for a few minutes.
STEP 4
While the quinoa cools, make the dressing: Add all the dressing ingredients to a jar and shake well to combine.
STEP 5
In a large bowl, mix the crispy quinoa with the spinach, microgreens, beans, cucumber, sunchokes or jicama, tomatoes, and onion.
STEP 6
Fold the flaked sardines into the salad. Dress the salad and serve.
Photographer: Terry Brennan.
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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